Torta Di Ricotta

I`ve got to admit that I had doubts when I made this cake. When thinking of Ricotta, you usually imagine a flavorless cheese with a not-so-rich texture. This cake surly proved me wrong. Though this in not the creamiest cheesecake, it is certainly a very good one. This cake is quite dense, and has the most delicious combination of the citrus taste alongside with the crust and the cheese.

Another good thing in this cake is that it is fairly simple to make, compared with other cheesecakes. Here, you just have to make the crust, and then make the batter (and the only thing that is required is a stand mixer). In this one, you don’t need to whip egg whites, or to use all sort of tricks that the cake wont fall.

Oh, something about the citrus. If, like me, you are not the biggest fans of oranges, I suggest you put a zest from one orange rather than two as written in the recipe. This will give a slight taste of orange, which is perfect to my taste.

Torta di Ricottamodified from The Good Housekeeping Illustrated Book of Desserts (Via USEREALBUTTER.COM)

In a large bowl, beat all pastry ingredients together on low speed until just mixed. Shape dough into a ball and wrap in plastic. Refrigerate for 1 hour.

Preheat oven to 350F. Press dough into a 10-inch springform pan – on the bottom and up the sides. Bake the crust 15 minutes until golden. Cool in pan on wire rack.

While crust is cooling, prepare the filling. Press ricotta through a fine sieve into a large bowl. Beat the ricotta on medium speed until smooth. Slowly beat in the sugar, scraping the bowl often. Add cream, flour, vanilla, salt, eggs, orange and lemon peels and beat until well blended.

Pour mixture into crust. Bake for 1 1/4 hours (I suggest placing a baking pan of water on a lower rack to prevent rifting of your cake surface). Turn the oven off and let cheesecake remain in oven for 1 hour. Remove from oven and let cool completely on wire rack. Cover and refrigerate for at least 4 hours or until well-chilled. When cheesecake is firm, loosen from pan and remove to a serving plate. Sprinkle with confectioners sugar or top with fresh fruit.

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Wow, this looks good. I’ve got to make this.
I love ricotta!
Try different brands of ricotta until you find one that taste good. It does have a flavor, only a mild one. Some brands taste like Blah, really doing injustice to this wonderful cheese.

This looks really good. I’m wondering, though, I’m studying/living in Israel right now and have no idea where to find ricotta. Is it just in the average Supersol and I’m missing it, or do I need to go somewhere special? Thank!

Hi Rachel!
The simplest to find ricortta is a “Gad” brand one, that you could find in any supermarket (they even have it in our tiny tiny supermarket). It is packed in blue boxes, and should cost about 14-15 shekels for 250 grams. Make sure not to buy the salted ricotta.
I also have another idea for you- if you have any russian delicatessen near where you live, go to the to the part where they sell cheese by the pound and look for a cheese called “Tuburg” in a big bucket. This cheese is the same as ricotta, but much cheaper- about 20 shekels for one killo. If your not sure that its the right ne, ask to taste it, and if it bland- thats the right one.
Good luck!

Hello there! We know this is a bit unusual, but we want to introduce ourselves- We are siblings, who live in Israel, and simply love to cook (though not too often with each other!). Asaf, is a university student who lives in Jerusalem, and enjoys inventing new and surprising recipes. ... Continue reading →